Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs; mix well. Stir in the flour, baking powder and salt.

Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly oiled cookie sheet and bake in the middle of the oven for 25 min. or until firm. The loaf will have a cakelike texture. Remove from the oven and cool.

Cut the loaf diagonally into 1/4-1/2 inch slices and lay those out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container.

I substituted toasted, slivered almonds for the hazelnuts and brandy for the
liquer and omitted the chocolate chips. I have had hearty complements from
everyone that has tried these. These really are fantastic!

Making biscotti for the first time, I found this recipe very easy and good. However, I changed the directions a bit. I creamed the butter with the sugar, added eggs and brandy. I added the dry ingredients and then the nuts and the chocolate chips. I used filbert nut instead of hazelnuts. It was delicious. I would do this recipe again =)

This is a great flavor variation on traditional biscotti. If you ground the hazelnuts the cookies come out almost crumbly and less like a crunchy, hard biscotti. A must try for non-dunkers like myself, and ADD THE CHOCOLATE!

Yummy! I omitted chocolate chips, but after kneading, I patted the dough out to a rectangle and put Nutella chocolate hazelnut spread on it. I had wanted to roll the dough like a jelly roll, but it's too sticky for that. Ended up folding the edges over and shaping into log.
Very tasty!

Hazelnet (AKA as filberts, same nut) is my favorite flavor of Biscotti. But getting my hands on hazelnuts can be very hard in my area. I've been known to substitute brazil nuts (chopped) which are kind of bland and used hazelnut coffee syrup (available in specialty coffee shops) to get a very passable hazelnut flavor. The slight additional moisture makes them easy to cut when out of the oven about 10 min. Less crumbling. BUT, if I can get the hazelnuts, I use them.

A very nice recipe! I omitted the chocolate and as liquer I used 2
tablespoons of Frangelico liquer. the dough was fairly sticky so had to use quite a bit of flour to shape the loaf. better use a light hand while rolling.
End result was fabulous. can't stop munching :)
and the aroma of the hazelnuts is great (dry roasted the nuts in a pan and chopped coarsly with a knife)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.